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Soup Chicken

Technique suggestions for thick chicken tortilla soup

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Technique suggestions for thick chicken tortilla soup

zinfandelfan | Jan 25, 2007 08:48 AM

I was on travel in Ft. Worth and had a nice, thick, chicken tortilla soup. The menu said that they fire roasted the tomatoes they put in there. It had a nice smoky flavor, a thickness of a good chowder (or a notch or two down from oatmeal) and it's something I'd like to reproduce in the home kitchen as I stockpile for an arriving baby.

I'm thinking of using tomatillos instead of regular tomatoes to give it a different flavor; and hopefully the consistency that I'm seeking. The goal isn't to "cheat thicken" either with corn starch or flour.

Is using tomatillos instead and then either throwing it in the blender for a bit or using an immersion blender during cooking the trick?

Thanks in advance for tips / advice.

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